Honey Mustard Chicken in the Instant Pot {Paleo, Whole30 Option}

This paleo honey mustard chicken comes together in just 30 minutes in the Instant Pot! Skin-on chicken thighs are perfectly cooked in a sauce that’s packed with tons of sweet tangy flavor. There’s even a Whole30 friendly option using dates instead of honey to sweeten the sauce! Family approved and sure to become a dinner favorite.

The Instant Pot has made me oh so happy once again!

This honey mustard chicken (or “honey” mustard, if you’re making the Whole30 version) is simply a.) out of this world delicious, b.) a breeze to make, plus c.) kid and husband approved.

There are so many things I love about this recipe – even aside from the fact that I can make it in just 30 minutes in one pot, although admittedly that makes me love it a whole lot more.

First, we’re using skin-on bone in chicken thighs, which is my new favorite chicken-part (ha!) to cook!

I used to shy away from bone-in chicken, honestly, because a.) I always thought they weren’t “meaty” enough and b.) I hated how long they took to cook in the oven or on the stovetop.

As it turns out, they’re PLENTY meaty (see above) really moist and flavorful, and thanks to the Instant Pot, I can cook them as fast as boneless chicken!

Second thing I love – the honey mustard sauce! I’m a honey mustard lover-4-life (yup) going way back to my obsession with crispy chicken salads as a teenager.

Crispy chicken + honey mustard is pure bliss, in my opinion! After making my garlic chipotle lime chicken in the Instant Pot, I knew I could easily make a honey mustard version just by tweaking the ingredients and keeping the process the same.

The results? A sweet, tangy and clingy sauce (clingy in a good way!) that coats the chicken, and anything else you happen to serve with it, just perfectly.

To be really honest now, it’s the type of sauce that I wind up eating with a spoon while trying to clean up – yes, it happens – and all I can say is that I don’t just drink any sauce, it has to be a dang good one!

And, the Whole30 version (which is sweetened with date paste, not honey) is every bit as tasty – so no need to feel as though you’re missing out if you choose the dates.

Plus, no one will guess there’s actually dates in the sauce if you go the Whole30 route – it really still tastes like honey mustard.

If you don’t have an Instant Pot yet, you can still make this chicken on the stovetop. First, you’ll want to brown the chicken first in a large skillet as instructed in the recipe.

Then, simply pour the sauce ingredients over the chicken, lower the heat to medium and cover the skillet. Once the chicken is cooked through, you can continue to follow the instructions listed to thicken the sauce, if needed.

I hope you’re ready for a new favorite – get the Instant Pot out and let’s get start cooking!

Honey Mustard Chicken in the Instant Pot {Paleo, Whole30 Option}

Honey Mustard Chicken in the Instant Pot {Paleo, Whole30 Option}

This paleo honey mustard chicken comes together in just 30 minutes in the Instant Pot! Skin-on chicken thighs are perfectly cooked in a sauce that's packed with tons of sweet tangy flavor. There's even a Whole30 friendly option using dates instead of honey to sweeten the sauce! Family approved and sure to become a dinner favorite.

To Thicken Sauce:

Instructions

Whisk together all sauce ingredients in a bowl until smooth, set aside

Turn your Instant Pot to “saute” and allow it to heat meanwhile, sprinkle chicken with sea salt and black pepper on both sides.

After pot reads “hot”, swirl ghee around the bottom to let it heat. It’s important to add the ghee AFTER the pot heats to prevent the chicken from sticking!

Add chicken, skin side down, and cook until golden brown (about 2-3 mins) then flip chicken with tongs and repeat on second side.

When both sides are golden brown, sprinkle garlic around the chicken and allow it to cook about 30-45 seconds, until softened, then press “cancel”.

Pour sauce mixture over the chicken, secure the lid, place steam release to “sealing” and set on high pressure for 10 mins.

Once time is up, quick release the pressure and remove lid. Using tongs, remove chicken to a plate and set aside while you thicken the sauce.

Cancel the pressure cook, press “saute” and whisk together the 2 Tbsp broth and arrowroot, then add to sauce and stir. Cook about 3-5 more minutes or until sauce is thickened to preference. Return chicken to pot with its juices and coat with sauce. Turn off pot and serve chicken with desired sides, enjoy!

Recipe Notes

*To make date paste for this recipe, place 1/4 cup pitted medjool dates (about 3) in 2-3 Tbsp of very hot water to soften. After 5 minutes you can stir to make sure they'e soft, then blend the mixture in a high speed blender or small food processor. Blend until smooth and add water if needed to get the right consistency.

**Leftovers can be stored covered in the refrigerator for up to 4 days, they will reheat well!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

I made ur chipotle Garlic Chicken last night, and salt and peppered extra chicken for dinner tonight…I can’t wait to make this recipe!! My whole family liked Chipotle Garlic-and I’m certain they will love this one too. These r great week night meals! Thx for creating some good Instant Pot recipes!!

Hiii Michele,
This article is very very good I loved it and very Interesting recipe.. Thanks for sharing the I really appreciate your post of this chicken recipe. Great post please keep sharing these tasty recipe with us..

Made this tonight to christen my new instapot. This was soooo good! I followed everything exactly except I used tapioca flour instead of arrowroot starch cause I didn’t have any and it worked perfectly. My chicken did stick to the pot even though I put in the ghee when it said hot, but I didn’t even care that it was a little shredded cause it was amazing!!

Terrific recipe, thank you so much! I made it last night using boneless skin on thighs and it was delicious! (Thankfully I made extra for leftovers today) Do you think this could be made with chicken breasts? Also, do you have any suggestions for side dishes? Thanks again!!

Yes chicken breasts would work well though the cook time would be reduced – not sure off hand. Any sides would be great – I love roasted sweet potatoes and Brussels sprouts with pretty much anything I cook!

I just made this for dinner tonight and it is absolutely.frickin.amazing. So easy, quick and delicious. Made it the Whole30 option with barely defrosted boneless thighs from my freezer. Served it over roasted butternut squash. Just what my taste buds needed. Thank you 🙂

Made this tonight, with the only modification of using regular honey instead of raw honey. Turned out AMAZING, and I’m not a huge chicken fan, and picky when it comes to honey mustard. But this just sounded so good, and it far exceeded my expectations! Served it with bacon Brussels sprouts. Can’t wait to make again!

This is a great recipe to pull together a delicious dinner in a short time. My whole family loved it! I didn’t have spicy brown mustard and used dijon mustard, used dates instead of honey, and used boneless skinless chicken thighs. It still turned out delicious! Will definitely keep this on rotation!

I just started the Paleo diet the beginning of the year. This recipe was by far the easiest and best I’ve had. With meals like this I can stay on a Paleo lifestyle. Thanks for making this easy and delicious. My entire family LOVED it.

This recipe is honestly one of the best dishes I have ever made. It is delicious as is but also shredded. On the second day after I made the chicken, I shredded it off the bone, put it back in its sauce, and added more bone broth to the existing sauce. I then sautéed Brussels sprouts and added them to the mixture to simmer. I highly recommend repurposing the chicken dish with some veggies the day after – the sauce gets better with time.
I will definitely be adding this recipe in heavy rotation to my Whole30 and regular meals.

Winner, Winner 🙂
Just made this tonight for Valentines… we don’t do paleo so served it with mashed potatoes for my son and I and rice for hubby, along with sliced cuc with oil & vinegar. We all LOVED it, which is rare for any meal. The sauce on this was amazing!! Thanks for a keeper! (I only had boneless skinless thighs and cooked them for 9 min… may do 8 next time… also did not saute, and used a mix of mustards – yellow & dijon… still delicious)

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!